Cold Oriental Noodle Salad Pancit Canton Food

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

ASIAN NOODLE SALAD

Steps:

• To prepare the dressing, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes together in a large mixing bowl. Set aside
• Bring a large pot of water to a rapid boil. Add a large pinch of salt and pasta to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
• Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
• Add the broccoli slaw, peppers, green onions, and cilantro, if using, to the noodles and toss to combine.
• Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
• Before serving, add sesame seeds.

COLD ORIENTAL NOODLE SALAD PANCIT CANTON

Steps:

• Bring a large pot of water to boil. Boil noodles until cooked. (about 4 minutes for the canton noodles. (You could even use ramen noodles, cook about 3 minutes) Do not over cook the noodles! Rinse immediately with cold water to stop the cooking process. Get the noodles cold! Put aside.
• Mix all sauce ingredients together. Combine noodles and sauce and toss very well to coat all noodles. They will absorb the sauce.
• Now add any vegetable to your liking. I like cucumber,carrot,pea pods and chives. But really, anything will work! Top with sesame seeds ( I used plum sesame seeds, but any will do)
• This stays so well on the buffet table! Lasts the whole party long. And it is something different to bring to your next gathering. Inexpensive as well, and serves quite a few! Left overs are great the next day. I didnt have leftovers, so I whipped up a batch for home and the next day it is still wonderful.

ORIENTAL COLD NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
• Nutrition facts (per serving).
• Calories (kcal) 242.
• Protein 9.6g.
• Cals from Protein 14%.
• Total Fat 3.7g.
• Cals from Fat 12%.
• Carbohydrates 47.4g.
• Cals from Carbohydrates 72%.
• Fiber 1.3g.
• Cholesterol 0mg.
• Sodium 1071mg.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.